Prepare time: 10 min  Cook: 20 min  Serves: 5  Cuisine: Andhra

 Ingredients

•   Yogurt 1 1/2 cups, fresh and beaten till smooth
•   Raw mango 1, medium size, peeled and chopped
•   Shallots 4, peeled and chopped (Sambar onions) [optional]
•   Green chilies 2, finely chopped
•   Turmeric powder 1/4 tsp
•   Salt to taste
•   For tempering:
•   Mustard seeds 1/2 tsp
•   Split gram dal 1 tsp
•   Dry red chilies 2, tear and de-seed
•   Asafoetida 1/2 tsp
•   Curry leaves 2 sprigs
•   Oil 1 tbsp

Method:

1. Heat oil in a wide cooking vessel, once hot, add mustard seeds and allow to splutter. Add urad dal and allow to turn red. Add the dry red chilis, asafoetida, curry leaves and saute for few seconds.
2. Immediately add the chopped shallots and green chilies and saute for 3 mins.
3. Add the chopped mango pieces and turmeric powder and saute for 3 mins. Sprinkle little water, add salt to taste, place lid and cook on low-medium heat for few mins or till the mangoes turn soft. Turn off heat and cook the mixture.
4. In a bowl, beat the fresh yogurt till smooth. Add 1/4 cup water and mix well. Add the cooled, cooked mango mixture to the yogurt and mix well. Adjust salt if required.
5. Garnish with fresh coriander. Chill the pachadi till serving time.
6. Serve with steamed rice or roti.

Tips

•   Use mangoes that are not too tart.
•   Use fresh, thick yogurt that is not sour.
•   Coriander leaves is optional though curry leaves are essential for the pachadi.

Source: https://www.sailusfood.com/mamidikaya-perugu-pachadi-green-mango-yogurt-chutney-andhra/